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Quinoa Bisibelebath served in a bowl with boondi on the side
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5 from 6 votes

Quinoa Bisibelebath - Pressure Cooker

Quinoa Bisi bele bath Pressure Cooker recipe is a healthy, delicious one pot meal made with quinoa, lentils and mixed vegetables
Course lunch, Main Course
Cuisine Indian, South Indian
Keyword 30 minutes or less, instant pot, lentils, pressure cooker recipe, quinoa bisibelebath, south indian recipes
Diet Gluten-Free, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3
Calories 584kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

Additional Tempering: (Optional)

Instructions

Instant Pot Method:

  • Chop all the vegetables and onion. Keep aside.
  • Soak tamarind in warm water. Extract pulp and keep aside.
  • Press SAUTE mode on Instant Pot. Add ghee and once it's hot add mustard seeds, curry leaves ,asafetida & let it splutter.
  • Add onions, ginger garlic paste, Saute for 2-3 minutes until they turn soft and light brown in color – stir regularly.
  • Add mix vegetables and cook a minute.
  • Then add bisi bele bath powder, red chilli powder, turmeric powder, tamarind extract, jaggery ,salt.Mix well.Keep stirring else mixture may get burnt.
  • Add washed toor dal(lentils),quinoa, water and give a stir .
  • Close the lid on the pot.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.Do a NATURAL PRESSURE RELEASE(NPR).
  • Remove lid away from you, garnish with Coriander leaves.Mix well.
    I like my bisibelebath to be mushy and liquid consistency.
  • Turn on the SAUTE mode again,add ½-1 cup of water (depending on your preference).Boil for 2-3 minutes.Quinoa Bisibelebath is ready.Add extra tempering (tadka) again and its completely optional.
  • Serve hot with Kara bhoondi ,pickle ,raita or papad.

Indian Stove Top Pressure Cooker Method

  • Chop all the vegetables and onion.Keep aside.Soak tamarind in warm water. Extract pulp and keep aside.
  • Heat ghee in a pressure cooker pan ,once hot add mustard seeds, curry leaves ,asafetida & let it splutter
  • Add onions, ginger garlic paste, Saute for 2-3 minutes until they turn soft and light brown in color – stir regularly.Add mix vegetables and cook for another 1-2 minutes.
  • Then add washed toor dal(lentils),quinoa, water ,salt and give a stir .Close the lid.
  • Pressure cook for 4 whistles in low medium flame.Once pressure has naturally released add bisi bele bath powder, red chilli powder, turmeric powder,tamrind juice ,jaggery and adjust consistency by adding extra water and boil for 5 minutes.
  • For Tempering:Add ghee in a tadka pan add mustard seeds curry leaves, hing ,red chillies let it splutter.Add peanuts or cashews fry until browned.Add the tadka to quinoa bisibelebath and mix well.
  • Serve hot with Kara bhoondi ,pickle ,raita or papad.

Notes

  1. You can use vegetables of your choice like Drumstick, Brinjal(egg plant), Sweet potato , pearl onions, pumpkin and squash.
  2. If tamarind is not available you can replace with 1 tomato or juice of 1 lemon/lime.
  3. Add extra ½ to 1 cup of water for a more khichidi like consistency.
  4. If you don’t have bisibelebath powder you can replace with 2 tablespoon of sambhar powder and 1 tablespoon of vangibath powder.These powders are easily available in Indian grocery stores.Or replace with Curry Powder.
  5. You can also increase thee quality of lentils(dal) from ½ to ¾ cup for 1 cup of quinoa to make it more healthy.
  6. Instead of using ghee for tempering, you can use oil, vegans can avoid ghee.
  7. Substitute quinoa with millets ,same pressure cooking time.
  8. Substitute quinoa with brown rice, increase pressure cook time to 20-22 minutes.
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 584kcal | Carbohydrates: 87g | Protein: 20g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 130mg | Potassium: 892mg | Fiber: 16g | Sugar: 12g | Vitamin A: 8240IU | Vitamin C: 76mg | Calcium: 118mg | Iron: 6mg